Bread Pudding French Toast with Mixed Berry Compote
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Bread Pudding French Toast with Mixed Berry Compote. Make the bread pudding the day before, slice and fry in butter the next day, then top it with a delicious mixed berry compote.
We are huge fans of bread pudding at our house and you will find several bread pudding variations here on Rock Recipes. Spouse in particular is very, very fond of bread pudding; it and Sticky Toffee Pudding are her ultimate favourite desserts.
We had a bumble-berry bread pudding at brunch last weekend. Because of limited oven space at the time, I baked it in small loaf pans which could fit in the oven along with our roasted potatoes.
When leftover bread pudding presented itself in the fridge the next morning I couldn't resist tempting Spouse with another taste of her favourite. I took slices of the bread pudding and lightly fried in them in butter to get a nice golden colour.
I then topped them with with some powdered sugar and some of the leftover bumbleberry compote that I warmed and served over it. The result was amazingly good.
The bread pudding crisped up nicely when fried in the butter but the slices were thick enough that the creamy texture of the bread pudding was retained in the middle.
The perfect indulgent recipe for a special brunch!
I think this is an ideal idea if you are having guests for brunch because all of the prep for this dish is done in advance and all you would have to do is take a few minutes to fry the pieces on a griddle when your guests arrive. I also see this as a special occasion breakfast or brunch, perfect for Easter, Mothers Day or even Christmas morning.
This idea is a real keeper and I know we will be making it many more times with many different topping variations. I think I'll try caramel apple next time!
Originally published Jan 17 2013. Republished Nov of 2017 to update recipe and make it print friendly.
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Bread Pudding French Toast with Mixed Berry Compote
Bread Pudding French Toast with Mixed Berry Compote - make the bread pudding the day before, slice and fry in butter the next day, then top it with a delicious mixed berry compote.
Ingredients
For the Bread Pudding
- 8-10 cups bread cubes, Dense crusty bread works best for this recipe.
- ½ teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- 2 cups whipping cream
- 2 cup milk
- 4 eggs
- 4 egg yolks
- ⅔ cup sugar
- 2 tablespoon vanilla extract
- Pinch salt
For the Bumbleberry Compote
- 4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)
- ¾ cup sugar
- ⅓ cup water
- 1 ½ tablespoon corn starch , plus ¼ cup water
Instructions
To prepare the Bread Pudding
- Grease two loaf pans well. Toss the bread cubes with the nutmeg and cinnamon.
- Place the spiced bread cubes into the greased pans
- Whisk together the whipping cream, milk, eggs, egg yolks,sugar, vanilla extract and salt.
- Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
- Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the centre.
- Cool completely before removing it from the pans and chilling completely in the fridge for several hours or overnight.
- When serving, slice the cold bread pudding in about 1 inch thick slices.
- Butter both sides of the slices and lightly fry to a golden brown on both sides before serving with powdered sugar and your favorite topping.
- It is delicious with maple syrup, honey or your favorite fruit compote, like the bumbleberry compote pictured.
To prepare the Bumbleberry Compote
- Bring the berries, sugar and ⅓ cup water to a gentle boil for 10 minutes.
- Thicken the compote with a slurry made my mixing together the corn starch and ¼ cup water.
- Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.
Notes
! For the Bread Pudding
8-10 cups bread cubes, Dense crusty bread works best for this recipe.
½ teaspoon freshly grated nutmeg
1 teaspoon cinnamon
2 cups whipping cream
2 cup milk
4 eggs
4 egg yolks
⅔ cup sugar
2 tablespoon vanilla extract
Pinch salt
! For the Bumbleberry Compote
4 cups fresh or frozen mixed berries, ( I used blueberries, raspberries, strawberries and cherries)
¾ cup sugar
⅓ cup water
1 ½ tablespoon corn starch , plus ¼ cup water
Nutrition Information
Yield
8Serving Size
1 gramsAmount Per Serving Calories 580Total Fat 29gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 10gCholesterol 257mgSodium 280mgCarbohydrates 69gFiber 3gSugar 44gProtein 12g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I also love Bread Pudding. My mother made it many times. It was always made with home made bread and sometimes her cinnamon rolls, (though that was rare). I can't wait to try this. I have looked at many of your recipes and they all look Great....
Oh, my gosh! I am in love with your recipes and can't wait to try them. I've been over an hour looking at your delicious pictures and reading the recipes.
BTW - I'm jealous that you live in Newfoundland and have access to bakeapple berries. On a visit there we had some over cheesecake at a restaurant in Corner Brook.
I'd do anything to try this toast right now.. 😀
Was just wonderin'. Is it better to use whole milk (fresh or canned) in recipes like this. I've noticed that in some recipes, when using skim milk, the texture of the end product is not quite as I thought.
Thank you.
Yes I always use whole milk. Most of the time it will be canned because we don't keep fresh on hand unless we are buying it for a specific purpose.
could you explain what is a Dense crusty bread? can I use sandwich loaf bread instead?
You can
First off, I've made many recipes from your website, and all of them have turned out fantastic. I did however attempted to make this dish and had some difficulties. When I removed the initial bread pudding from the oven it looked fabulous, but within minutes it sunk down and was unusable. It tasted great, and sliced good when it cooked, but unfortunately the pieces were too small where it had dropped. Ant suggestions as to what I might have done wrong?
Sounds to me like it was simply underbaked.